Jazz up your sweet potato recipe file with this recipe for perfectly crisp-tender roasted sweet potato cubes. The bite-size pieces of sweet potato have delectable caramelized edges and a meltingly soft texture inside, each one seasoned with savory spices. We love them as a side dish, in salads and so much more!


sweet potatoes

olive oil


Scrub the skins to remove excess dirt.

Peel sweet potatoes or not — I like to leave random strips of skin.

Slice off a thin piece (“cheek”).

Rest the sweet potato on the cut side to keep it from rolling.

Trim off both ends, then slice lengthwise into 1/2-inch wide slices.

Cut each slice into 1/2-inch thick matchsticks. Note: This shape makes the best oven fries!

Now, cut each matchstick into 1/2-inch cubes.

It’s okay if not all pieces are perfect!

Choose a rimmed baking sheet large enough to hold the cubes in one layer.

Drizzle with the olive oil.

Sprinkle the spices and salt on top, and toss thoroughly to coat.

Roast on the lowest oven rack at 425 degrees for 25-30 minutes, without turning.

Roasted sweet potatoes are best served warm from the oven.

You can sprinkle chopped fresh parsley or cilantro over them to play up their flavor.

This basic recipe makes the best veggie side dish or add-in for grain bowls,